So, I tried sorghum for the first time this week.
I’ve had sorghum flour in baked goods, and I’ve always liked its mildly sweet flavor, but I hadn’t yet tried the whole grain until a few days ago. I read recently that whole sorghum is reminiscent of wheatberries, and that got my attention right away: I love grains that have a lot of texture and chew! So, with some summery produce and a bunch of fresh herbs on my hands, I decided to take my maiden sorghum voyage with a refreshing grain salad.
Now that I’ve had a chance to enjoy sorghum, I’m not sure I’d compare it to wheatberries, though the chewiness is definitely there. To me, it felt like a between buckwheat and Israeli couscous. It’s round, very chewy, and it holds its texture well through cooking. One of the challenges I’ve had with cooking buckwheat is that the grain can become a little mushy, whereas the sorghum grains retain their shape well.
The grain salad is definitely a tribute to summer produce. It’s early for corn, yet, but sweet white corn is showing up at my farmers’ market, and I was excited to grab some this week. I also added zucchini and radishes. Radishes have never been my favorite raw veggie, but I love roasting them: it brings out a ton of unexpected sweetness, and totally transforms the vegetable.
After roasting the veggies, I simply combined them with the cooked sorghum and a French-style dressing (a little bit of mustard, olive oil, lemon, shallot), as well as a nice handful of basil and tarragon each. The result was a fresh, flavorful dish that’s full of texture and color.
And here’s the recipe.
I’m now thinking about additional ways to use the grain, and I would love to try it with almond milk and dried fruit in the morning. I also wonder if a tabouli recipe of some kind is in order, as this is definitely the season for it! Next time I make it, I may try toasting the grain gently before cooking, to bring out some nutty flavor.
Hope you’ll give this salad a spin! If you don’t have sorghum or don’t care for it, barley, farro, wheatberries, and buckwheat would all be great substitutes. Try serving the dish with a fresh, summery soup–your favorite gazpacho, maybe, or to keep in the zucchini theme, a zucchini/summer squash soup. It’s also a great salad to serve with some grilled tofu or tempeh.
I hope everyone is getting ready for a restful weekend. I’ll be back on Sunday with the usual roundup.